TRABACCOLARA

Ingredients: hake, rock fish, gurnard, mullet, parsley, garlic, oil, a tomato, white wine, salt, pepper. Procedure: put in a pan a little oil, some chopped onion, a clove of garlic a fresh tomato cut into cubes, some white wine and finally the filleted fish add salt and pepper. Cook for as long as necessary. Cook the spaghetti in salted boiling water. Drain just before it is ready. Add to the fish sauce to finish off the last stage of cooking mixing well.

THE ”REDISCOVERED” RECIPE : SPAGHETTI ALLA TRABACCOLARA

I trabaccoli were the boats of the fishermen from San Benedetto del Tronto. On horseback in the 1900's they moved In mass from the Adriatic coast to the Tyrrhenian

coast. Whole families settled in the Darsena area of Viareggio. Modest houses and moored in front the boats: the trabaccolari. Historically, the Viareggini, (the original population of Viareggio) have never been fishermen but only captains or seamen. As the great writer of the 1900's, Mario Tobino who was born in Viareggio points out, our "master e commander" were famous all over the Mediterranean and in the big ports of the oceans from Montevideo to Valparaiso. The people from San Benedetto who made up the largest settlement, many families from Gaeta, Porto Empedocle and Marsala joined them after the war, saw to the fishing. But above all, these inhabitants of the Marche brought with them their traditions and cuisine. The dish eponymous of their tradition is the fishing or trawler sauce alla trabaccolara: lots of garlic and onion as a base for the flesh of white fish (especially angler-fish). Today it is enhanced with muscles and other more reputable fish, but the essence does not change. It was a sauce prepared aboard a boat, perfect in its simplicity. Today it is found in all the trattorias around the port of Viareggio and the central market in Piazza Cavour, a dish ridiscovered after too many years of spaghetti allo scoglio (mixed shellfish sauce) and penne (a type of macaroni) with salmon. The trabaccolara also has a deeper meaning: the flair of the Viareggini to appropiate other traditions and cultures. Viareggio, by definition, is a melting pot where cuisine is the offspring of the territory but also of suggestions that arrive from all over the Mediterranean.

Suggested wine: tasty  white wine :Bianco delle Colline Versiliesi ... 

Enjoy your lunch!!!!!!